4 cups plain cooked rice
Ginger size of thumb minced
4 cloves garlic minced
2 cups frozen veg defrosted
Quarter cup light soy sauce
2 tsp chilli flakes
1 tsp salt
1 tsp pepper
2 eggs beaten
3 tbsp oil
2 spring onions sliced and 1 green chilli chopped for garnish.
Heat the oil in deep pan or wok.
Add the minced ginger/garlic
Add the chilli flakes and cook this till you lose raw ginger smell.
Add the defrosted veg, salt and cook this covered till veg done.
Make a well in the middle and add the egg.Stir and scramble this. When it’s done mix in your cooked rice, butter, pepper, soy sauce and stir fry this till well incorporated but be gentle to not break up rice too much.
When it’s cooked and heated through, taste for seasoning.
Garnish with spring onions/fresh chopped chillies and serve.
2 kg chicken wings
6 garlic cloves, minced
1 teaspoon minced ginger
2 spring onions, chopped
½ cup hot pepper paste/sauce
¼ cup sugar or honey
2 tablespoons chilli flakes
1 tablespoon toasted sesame oil
½ teaspoon ground black pepper
Combine garlic, ginger, green onion, hot pepper paste, rice syrup, hot pepper flakes, toasted sesame oil, and black pepper in a bowl and mix it well with a spoon.
Clean chicken and pat dry placing them in a large bowl.
Add the paste and mix it well by hand. Refrigerate for 10 to 30 minutes.
Grill or BBQ the chicken on medium heat for 30 minutes, or until well cooked. Keep flipping them over with your tongs so they don’t burn on the grill. Brush on any remaining hot sauce after the first turn over.
I serve this usually with stir fried rice or cous cous.
These are melt in your mouth kebabs…not the usual ones I make. Its a different texture. They are adaptable…but flavoursome.
1kg Lamb or chicken mince.
I mince this again for this recipe at home so it’s finer…but not to a mousse texture.
1 onion bended into paste.
4 green chilles
Half green pepper
1 tbsp dried methi leaves
1 tsp garlic paste
1 tsp ginger paste
Big handful of fresh coriander
You can blend all the above together into a fine paste.
1 tsp cumin powder
1 tsp coriander powder
2 tsp curry powder
1 tsp chilli powder
1 tsp ground white pepper
1 tsp salt
2 tbsp oil
Now add this to your mince and really mix well…
Using bit of oil on your palms put them on skewers.
Grill and baste while cooking with mixture of
Oil and lemon juice in bowl.
Cook on full grill at first and try not to move them too much. Once firmed up…reduce grill temp and then cook basting well and finish nearer flame for smokey charred flavour.
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